Individual beef wellington

Individual beef wellington was pinched from <a href="http://www.grouprecipes.com/74408/individual-beef-wellingtons-with-madeira-truffle-sauce.html" target="_blank">www.grouprecipes.com.</a>
INGREDIENTS
2 (6-8 oz) beef filets
Duxelle:
2 tablespoons unsalted butter
1 small shallot, minced
1/4 cup madeira wine
1/2 pound wild mushrooms, chopped fine (you can even use just plain white mushrooms)
leaves from 2 sprigs of fresh thyme, chopped
kosher salt and white pepper to taste
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1/4 pound pâté de foie gras (available at specialty foods shops) at room temperature
1 sheet thawed frozen puff pastry
an egg wash made by beating 1 large egg yolk with 1 teaspoon of water
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madeira wine Sauce:
1/4 cup Madeira
1/2 cup beef stock (I use "more than gourmet" brand Classic French Demi-Glace)
2 tablespoons black truffle butter (available at specialty food shops) if you can't find it, just use black truffle oil mixed with butter
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